Cowboy Cook's Perfect Prime Rib

Traditional Prime Rib

  • 10 lb. prime rib
  • 1/2 cup chopped garlic
  • 2 Tbsp chopped basil
  • 2 Tbsp chopped marjoram
  • 2 Tbsp fresh oregano
  • 2 Tbsp thyme
  • 1/2 cup olive oil
  • 2 Tbsp salt
  • 2 Tbsp black pepper
  1. Combine garlic, basil, oregano, marjoram and thyme into a small bowl and add olive oil, salt and black pepper. Whisk until blended.
  2. Place prime rib in a plastic bag and sprinkle on seasoning mixture. Seal bag and refrigerate overnight.
  3. Remove roast from refridgerator and allow to sit for about an hour. 
  4. Preheat oven to 325 degrees. Remove roast from bag and place in roasting pan.  The seasoning mixture will look a bit like butter that has been melted.  Scrape excess seasoning mixture from the bag and rub on roast, making sure it is evenly applied.
  5. Place roast in the oven at 325 degrees for 21/2 to 3 hours.  Pay close attention to your thermometer-- when the internal temperature reaches 125-degrees in the center, the roast is done (rare in the center, more done on the ends). The interior temperature is more important in large roasts then an estimated time.
  6. Remove from oven and let stand for 10 minutes before carving.

Herbed Roast Beef in Salt Crust

  • 1/3 cup olive oil
  • 1/4 cup grated onion
  • 1 tsp garlic salt
  • 1 tsp dried basil
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 1 4-6 lb boneless beef roast (prime rib, rib eye, eye of round)
  • 1 3-lb box coarse kosher salt
  • 1 1/4 cup water
  1. Combine oil, onion, garlic salt, basil, marjoram, thyme, and pepper in a large, self-sealing plastic bag and mix well. Add roast and coat well with the marinade.
  2. Marinate in refrigerator 2 hrs or overnight.
  3. Preheat oven to 425. Line roasting pan with aluminum foil. In a large mixing bowl combine kosher salt with 1 cup water and mix with hands until well-moistened. Pat 1 cup paste about a ½ inch thick in the pan.
  4. Using paper towels, pat the roast dry and insert meat thermometer. Place roast on salt layer; pack remaining salt paste around meat to seal well.
  5. Bake for 60 to 70 minutes, or until thermometer registers 140 degrees. (Steam may cause crust to crack slightly).
  6. Remove from oven and let stand 10 minutes. Remove the salt crust and discard. Serves 8 to 10.

Chipotle Dip

  • 2 cups of mayonnaise
  • 2 to 3 teaspoons ground chipotle powder
  1. Mix thoroughly, and chill for at least one hour before serving.
  2. You can add a bit more chipotle powder if you like
your sauce a bit more zippy.


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